This rich creamy Joanna Gaines Mocha Trifle Cups recipe is made with fudgy brownies and espresso pudding and ready in 1 hour. The spoon slides effortlessly through the pillowy whipped cream right down to the chewy brownie base. I love making these in individual glasses so everyone gets their perfect portion.

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Why This Classic Works

I used to struggle with large traditional trifles becoming a soggy mess when served. Making them in individual cups solves that problem entirely while looking much neater on the table.

The combination of store-bought brownie mix and instant pudding saves so much time without sacrificing flavor. Spiking the pudding with real espresso powder is the secret to cutting through the sweetness.

Joanna Gaines Mocha Trifle Cups Ingredients

1 box (18 oz) fudge brownie mix (plus ingredients listed on box)
1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk
2 tablespoons instant espresso powder
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

How To Make Joanna Gaines Mocha Trifle Cups

Bake The Brownies: Prepare and bake the brownie mix according to the package directions in a 9×13 baking dish. Let them cool completely before crumbling into bite-sized pieces.
Mix The Mocha Pudding: Whisk the instant chocolate pudding mix, cold milk, and espresso powder in a medium bowl until thickened. Set aside for 5 minutes to firm up.
Whip The Cream: Beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Assemble The Cups: Layer crumbled brownies at the bottom of 6 small glasses or jars. Top with a spoonful of mocha pudding followed by whipped cream.
Repeat And Chill: Add a second layer of brownies, pudding, and whipped cream. Refrigerate for at least 1 hour before serving.

Recipe Tips

Cool completely: Make sure the brownies are entirely cool before assembling so the pudding and cream do not melt.
Adjust the coffee: If you prefer a stronger coffee kick, add an extra teaspoon of espresso powder to the pudding mix.
Whip it right: Do not overbeat the heavy cream or it will turn into butter and ruin the light texture.

What To Serve With Mocha Trifle Cups

Serve these rich dessert cups alongside a hot cup of black coffee or an unsweetened cappuccino. If you are hosting a larger dinner party, they pair nicely after a hearty roast beef dinner.

How To Store

Cover each individual cup tightly with plastic wrap and store in the refrigerator for up to 2 days. Freezing is not recommended as the pudding and whipped cream will separate upon thawing.

FAQs

Can I use homemade brownies?

Yes, you can substitute the boxed mix with your favorite homemade fudgy brownie recipe. Just ensure they are baked and cooled first.

Do I need instant espresso powder?

Instant espresso powder dissolves easily and gives the best flavor. Strong brewed coffee can replace a small amount of the milk if you are in a pinch.

Can I make these ahead of time?

You can assemble the cups up to 12 hours in advance. The brownie layers will become much softer as they sit, which many people prefer.

Nutrition

Calories: 485 kcal
Total Fat: 28g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 280mg
Total Carbohydrate: 55g
Protein: 6g

Try More Recipes:

Joanna Gaines Mocha Trifle Cups

Recipe by Imen Dridi

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Joanna Gaines Mocha Trifle Cups feature rich layered fudgy brownies, espresso-spiked chocolate pudding, and fluffy whipped cream. Ready in 1 hour, these elegant individual desserts are surprisingly simple to assemble for your next dinner party or weekend treat.

Ingredients

1 box (18 oz) fudge brownie mix (plus ingredients listed on box)
1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk
2 tablespoons instant espresso powder
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Directions

1. Bake The Brownies: Prepare and bake the brownie mix according to the package directions in a 9×13 baking dish. Let them cool completely before crumbling into bite-sized pieces.
2. Mix The Mocha Pudding: Whisk the instant chocolate pudding mix, cold milk, and espresso powder in a medium bowl until thickened. Set aside for 5 minutes to firm up.
3. Whip The Cream: Beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
4. Assemble The Cups: Layer crumbled brownies at the bottom of 6 small glasses or jars. Top with a spoonful of mocha pudding followed by whipped cream.
5. Repeat And Chill: Add a second layer of brownies, pudding, and whipped cream. Refrigerate for at least 1 hour before serving.